Taters ‘n’ Pig butt.

Ah yam salivatin’ all over mah keyboard.
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Roast Lamb.
2.5kg Leg of lamb
1 Clove garlic, sliced
1T Rosemary
Lemon juice
Salt & black pepper
Preheat oven to 200C (400F)
Cut small slits in lamb and insert the garlic. Rub meat with rosemary and lemon juice and sprinkle with salt and pepper.
Place meat in roasting pan and roast, uncovered, for 20 minutes.
Reduce heat to 170C (340F) and roast for 20 minutes per pound.

You will be able to serve sliced cold meat through out the day.
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Pull out your crock pots…..borrow some if needed! Meatballs in sauce / Chili / Stew….list can go on & on. But having the foods in crock pots, you can keep them on low and everyone will have a warm meal. Have plenty of rolls to go with them. Keep the cold stuff in small containers instead of one large one….then bring one out at a time, instead of having the dish heat up/cool off all the time. Potato Salad, Deviled Eggs, Pasta Salad, etc……all fillers and go great as leftovers. Don’t make it too complicated…you want to enjoy it too, besides remember the REASON you are having them over — Happy Easter!
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Cold roasted chicken, hard boiled eggs, ham, Potato salad. Green salad french bread – Fruit salad and gateaux. Spread it all out on the table with a pile of plates and cutlery and just let evryone help themselves,
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for our easter buffet, a classic is always the scalloped potatoes!

-boil 3/4 as many potatoes as you have guests, peeled
-when almost completely cooked, remove and slice into circles
-lay in casserole dish and smother with cream sauce:
-3 tbs butter, 4 tbs flour in sauce pan. melt and mix.
-add 1 cup of milk and salt and pepper to taste
-top with shredded cheddar cheese and bake at 350 for about 25 minutes

this recipe is great to make the night before and refridgerate! That way you can pop it in 20 minutes prior to the arrival of your guests.
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Chicken cutlets with mushrooms and artichokes…or chicken Marabella (thats made with prunes and stuff…its really good though

http://www.recipezaar.com/182460 thats the chicken marabella its really good like i said lol…

veggies that are easy to quick boil and season are good…green beans, snap peas, asparagus…oops im giving you our menu lol…

also we are doing glazed baby carrots….

http://www.hiddenvalleyranch.com/recipes/view_recipe.php?recipe_id=138

this recipie is awesome too…one of the only ways I will eat carrots…enjoy and Happy Easter!
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Carrot Souffle’

* 2 pounds carrots, chopped
* 1/2 cup melted butter
* 1 cup white sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 3 eggs, beaten
* 1 teaspoon confectioners’ sugar for dusting

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners’ sugar.
3. Bake in preheated oven for 30 minutes.

You will never know you are eating carrots and you may substitute this from now one with sweet potato souffle’.

I mix it all in a food processor to make it light and fluffy!
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I have been in the same situation and I Had an Easter Open House Buffet. The spread included a large ham which is fine hot or cold. Stuffed cabbage which can be in a crock pot or Sterno tray. Potato salad which you can divide into smaller serving dishes and keep in the fridge and use as needed. Deviled eggs, assorted rolls and bread, a garden salad and a roasted veggie platter. Guests brought appetizers and desserts to share. It worked out great.
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i would fill up the table with lots of platters that everyone can pick on throughout the afternoon, bake a ham and put it out so it can be sliced as needed, do a plate of different cheeses, some butter, crackers, a cold meat platter, some potato and macaroni salad, some kaiser buns, a veggie tray and it couldnt hurt to put out a few sweets too, just make sure there is something for everyone
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